But again, don’t use the canning methods in this box.
Here’s a version from the August 22, 1904 edition of the Iola (Kansas) Register:
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Home-Made Fruit Syrup
The syrup for canning or bottling is prepared by boiling one pound of sugar with one pint of water until it spins a thread. Skim just before it reaches the boiling point. Add one pint of fruit juice, cover and simmer slowly for half an hour, then seal while hot like canned fruit. Syrups, as well as preserves, should be put up on a clear, dry day, as they will require longer boiling, and their keeping is not so certain. — N.Y. Herald |
From the box of C.N. sold in De Soto, Kansas.
Syrup For Canning
Medium syrup = 1 c. sugar to 2 c. water
Thick syrup = 1 c. sugar to 1 c. water
Use 1 c. water to each lb. of fruit. Put the sugar and water in a kettle over a slow fire. Stir in the sugar until it is all dissolved in the water and boil 8 to 10 minutes. The longer time is required when there is a larger quantity of syrup or until
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Cathern Nichepor